Ingredients Jump to Instructions ↓

  1. 1/2 cup chopped pecans

  2. 1 t. sugar

  3. 1 pint light coffee ice cream, softened, such as Haagen Dazs Light coffee ice cream

  4. 1 pint light chocolate ice cram, softened, such as Haagen Dazs Light Dutch Chocolate ice cream

  5. 1 cup coarsely chopped reduced fat cream filled chocolate sandwich cookies, divided (about 10 cookies)

  6. 1 ready made chocolate crumb piecrust, such as Keebler Chocolate ready crust

  7. 2 T. light chocolate syrup

Instructions Jump to Ingredients ↑

  1. Place pecans in single layer on baking sheet coated with cooking spray. Sprinkle evenly with sugar. Bake at 350 for 8 to 10 minutes or until lightly toasted. Cool. Stir together ice cream, 3/4 cup cookie chunks, and 1/3 cup pecans. Spoon into piecrust. Freeze 10 minutes. Press remaining cooking chunks and pecans evenly on top. Cover with plastic wrap and freeze 8 hours. Drizzle individual slices with chocolate syrup. Serves 8


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